Description
These Pumpkin Cinnamon Rolls are soft and fluffy with a sweet cinnamon sugar filling and a rich cream cheese frosting. Made with real pumpkin puree and warm fall spices this easy homemade recipe is one of the best breakfast ideas for autumn. The simple dough is perfect for holiday brunch or weekend baking and makes a wonderful treat for a potluck or party. With quick preparation steps and wholesome pumpkin flavor these rolls bring a healthy dose of cozy comfort to every bite.
Ingredients
- 3 1/2 cups (420 g) plus extra for dusting All-purpose flour
- 3/4 cup (180 g) Pumpkin puree
- 1/2 cup (120 ml) Whole milk
- 2 1/4 teaspoons (7 g) Instant yeast
- 1/4 cup (50 g) Granulated sugar
- 1/4 cup (57 g) melted and cooled Unsalted butter for dough
- 1 Large egg
- 1 teaspoon Ground cinnamon for dough
- 1 teaspoon Pumpkin pie spice
- 1/2 teaspoon Fine salt
- 1/4 cup (57 g) softened Unsalted butter for filling
- 2/3 cup (135 g) Light brown sugar
- 1 tablespoon Ground cinnamon for filling
- 4 ounces (113 g) softened Cream cheese
- 3/4 cup (90 g) Powdered sugar
- 2 tablespoons (28 g) softened Unsalted butter for frosting
- 1 teaspoon Vanilla extract
Instructions
- Warm the milk until it feels slightly warm to the touch and reaches about 105°F to 110°F. Add the milk and instant yeast and granulated sugar to a large mixing bowl. Stir in the pumpkin puree and melted butter and egg until the wet ingredients form a smooth orange mixture.
Add the flour and ground cinnamon and pumpkin pie spice and salt. Mix until a shaggy dough forms and no large pockets of dry flour remain. Knead for 8 to 10 minutes by hand or 5 to 7 minutes with a dough hook until the dough becomes smooth and elastic. It should remain soft and slightly tacky without being excessively sticky.
- Shape the kneaded dough into a loose ball and place it in a lightly greased mixing bowl. Turn the dough once so its surface has a very thin coating of oil or butter and cover the bowl.
Allow the dough to rise in a comfortably warm place for 60 to 75 minutes or until it has approximately doubled in size. The dough should become visibly puffed with a soft rounded surface and a few gentle air pockets. Rising time may vary depending on the temperature of the room.
- Gently press down the risen pumpkin dough to release the larger air pockets. Transfer it to a lightly floured area and roll it into an approximate 12 by 18 inch rectangle. Keep the dough around 1/4 inch thick and allow the edges to remain slightly irregular.
Spread the softened filling butter across the dough while leaving a narrow border along one long edge. Mix the brown sugar with the tablespoon of ground cinnamon and scatter the mixture evenly over the butter. Press the cinnamon sugar lightly into the soft dough so the filling stays in place when the rectangle is rolled.
- Starting from the long edge opposite the uncovered border gently roll the filled dough into a tight spiral log. Keep the roll snug without squeezing out the cinnamon filling. Pinch the final seam lightly to help the log hold its shape.
Cut the long pumpkin dough log into 12 approximately equal pieces using a sharp knife or plain dental floss. Each roll should display visible layers of orange pumpkin dough and dark cinnamon sugar filling. A few pieces may be slightly wider or more loosely coiled than others which is normal for homemade cinnamon rolls.
- Lightly grease a 9 by 13 inch baking dish and transfer all 12 cut pumpkin cinnamon rolls into the dish with their spiral sides facing upward. Arrange them in three loose rows of four and leave small gaps between the pieces so they have room to expand.
Cover the dish and allow the rolls to rise for another 30 to 45 minutes until they become noticeably puffed. The dough will expand into the gaps and some rolls will begin touching their neighbors. Preheat the oven to 350°F during the final part of the rise.
- Place the risen pumpkin cinnamon rolls in the preheated 350°F oven and bake for 25 to 30 minutes. Watch for the tops to become lightly golden brown while the cinnamon filling turns darker and slightly sticky around the spiral edges.
The finished rolls should be set in the center and lightly browned on top. The center of a middle roll should reach approximately 190°F when checked with a food thermometer. Remove the dish from the oven and allow the rolls to cool for about 10 minutes before adding the frosting.
- Beat the softened cream cheese with the frosting butter until creamy. Add the powdered sugar and vanilla extract and continue mixing until the frosting is smooth and spreadable. If the mixture feels too firm then let it soften slightly before spreading.
Spread the cream cheese frosting over the warm baked rolls so it melts gently into the cinnamon spirals. Use more frosting across the raised centers while allowing parts of the golden edges to remain visible. Lift one roll from the baking dish and place it on a white serving plate. Gently open a small section of the spiral to show the fluffy pumpkin interior and soft cinnamon sugar layers before serving.
Notes
Pro Tips:
- Use pure pumpkin puree instead of pumpkin pie filling because the added sugar and spices in pie filling can change the dough texture.
- Let the pumpkin dough rise until doubled in size because a proper first rise helps create a fluffy center and prevents dense rolls.
- Roll the dough tightly without squeezing out the filling and use dental floss for cleaner cuts that preserve the cinnamon spirals.
- Spread the cream cheese frosting over slightly warm rolls so it softens into the spirals while the golden edges remain visible.
Storage: Allow the Pumpkin Cinnamon Rolls to cool before storing them. Place the frosted rolls in an airtight container and refrigerate for up to 4 days because the cream cheese frosting contains dairy. This helps preserve their freshness while keeping the frosting safe to eat.
To reheat one cinnamon roll place it on a microwave-safe plate and warm it for about 15 to 25 seconds until soft. Heat in short intervals so the frosting does not become excessively hot and the dough does not dry out. Refrigerated rolls may need a little more time depending on their size.
For longer storage freeze fully cooled rolls in an airtight freezer-safe container for up to 2 months for the best quality. Separate layers with parchment paper if the rolls have already been frosted. You can also freeze the unfrosted rolls and prepare the cream cheese frosting fresh when serving.
Thaw frozen rolls overnight in the refrigerator before reheating. Warm them gently in the microwave or in a covered baking dish in a low oven until heated through. Add fresh frosting after reheating if you froze the rolls without it.
For overnight preparation arrange the shaped unbaked rolls in the greased baking dish and cover them tightly before placing them in the refrigerator. Refrigerate for up to 16 hours and then allow the rolls to finish rising at room temperature until visibly puffy before baking. This make-ahead method is especially convenient for holiday mornings and weekend brunch gatherings.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American